Wednesday, September 21, 2011

It's All in the Pan


Question -What is the difference between 'Pan-frying', 'stir-frying' and 'sauteing' ???
Answer - The pan.

Pan-frying:  An old-fashioned pan-fried steak has appeal and is simple to make.  Preheat a heavy skillet over medium-high heat with a few drops of oil and place your steak in the skillet.  Cook halfway and flip your steak once.  Cook to your desired doneness without flipping again.  Don't added water, cover or overcrowd the pan.



Stir-frying:  To stir-fry, cut the meat into small pieces and add them to a few drops of preheated oil in a wok.  Cook over medium heat, stirring continuously with a wooden or silicone spatula, until the meach reaches doneness.





Sauteing:  This term comes from the French verb Sauter - to jump or bounce - so when sauteing, keep it moving.  Cut your meat into small pieces and add it to a small amount of hot oil in a preheated skillet.  Saute on medium or medium high heat stirring frequently until done.





Tip:  To create a nice brown crust when frying, be sure to pat the meat dry first.  Moisture on the meat creates a barrier that prevents beef from browning.
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